From the eclectic mix of attractions right at your doorstep at our Club La Pension rental, to the Wyndham Riverfront New Orleans, located in the historic Warehouse District, to any of our other value hotels and rentals in New Orleans, Wyndham has the right ingredients to suit your taste. Click to the right and start planning the trip of a lifetime.
Ingredients
- 2 lemons, halved
- 2 medium onions, halved
- 4 garlic cloves, smashed with the flat side of a large
knife blade - Coarse salt
- Shrimp Boil Spice Bundle
- 3 pounds medium red potatoes, scrubbed
- 8 ears fresh corn, shucked and broken in half
- 3 pounds unshelled large shrimp, tail on
- 1 cup (2 sticks) melted butter
- Hot sauce
Directions
- Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.
- Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.
- Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
- Make spicy butter: In a small bowl, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
- Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter, if desired.
| WYNDHAM TIP: The spice bundle is optional, or you can prepare it at home beforehand. |
For more great recipes from marthastewart.com, click here.
